DennisLinkletter

Beautiful cook Martin.. brilliant idea to remove the bones and cook by themselves. Killing it my friend!

There are actually brands of charcoal made out of less than hard wood. A 20 lb bag of my coffee wood charcoal would be about half way full. I bought a 20 lb bag once that was completely full. What this meant is that in volume you have quite a bit of charcoal, but in weight you have very little.. Think about the difference between charcoal made our of a soft wood like pine or a hard wood like mesquite or oak. The difference in density can be almost twice. This is the reason traditionally charcoal for grilling is hardwood charcoal. My coconut charcoal is so dense you can put 16 lbs into a 23" grill's basket. You may have only put in a few lbs. Charcoal all produces similar BTU's by weight but by volume drastically different amounts.

As the only turkeys we have here in Bali are the frozen 12lb version, I have no idea how big a 18lb bird would be. I have a wanna be customer asking what size KK is needed to cook a 18lb bird.. I'm guessing a 19" should be able to.. for sure a 21". Anybody know? Thanks in advance!!

Yes there is room on the grate but the direct up from charcoal sweet spot is pretty much full here.. the outside area will not have the same heat/intensity of course..

For thin cracker crust pizza I suggest also trying a baking steel.. You will get the same leopard-spotting at a much lower (safer) grill temp.. The KK baking stone's heat transfer density is engineered for pizza dough using yeast or bread.. much lower temps are transferred to the dough than the baking steels. The balance on the KK stone is when the bottom and the top are finished at the same time ... runs about 5-7 minutes and 500-625ºf Many factors will change these numbers..

Just needs a much lower temp to get the same leopard-spotting results on the cracker crust pies

Oops missed this! We're fine, it was quite a ways away.. I was actually in the States for my 40th High School reunion in Laguna..

Maglev drive system!

Have you tried Craigs List? I know it's sold many a KK grill and I suggest people using it for local/ uncrated grill sales.

I believe he no longer has the crate and wants to sell locally Stamford, Connecticut.

Everybody.. Please shoot at least one shot of your food on the grill AFTER the food is cooked. Uncooked food shots bomb on Instagram.. Thanks in advance!

I bit the bullet and jumped on a plane come back for my 40th high school reunion. Laguna Beach is the smallest public high school in So. Cal and so I actually knew everybody in my class of only 208. Should be fun. I'll be here for a fast and furious week and then jumping on another 23 hour set of flights home. The flight here was a pain because I have a broken rib! Argh.. All my numbers have been rerouted so I can still be easily contacted. Looks like I sold two 42"s today in a 4 hour period.. That's a first for sure..

Love this shot.. I usually roast my chickens on the upper grate to take advantage of the heat that radiates off the ceiling for browning. Would you also please remember to take your shots at the end of your cook rather than the beginning as a nicely browned up bird is more appetizing than a raw uncooked one and gets much more likes on Instagram.. Thanks in advance.

Thanks for all your notes of concern.. The 7.5 earthquake and tsunami in Indonesia today was far from Bali and the factory in Java.. We're all ok.

There is a new 63mm conical burr coffee grinder on the Indiegogo. It a single dose, much like my Monolith Titan Flat with almost zero retained grind. Big difference is it's a fraction of the price at about $588 Niche Zero on indiegogo.com BTW I love my Monolith Titan 75mm Flat Burr Grinder but just saw they have a new model with 98mm burrs. I won't be upgrading but will be fantasizing..

You can never have too much charcoal for a high temp cook.. The secret is to not pour the smalls from the bottom of the bag into the center of the basket. It will cut off/reduce your airflow and limit your temps. Best to always fill your basket completely, when done shut everything down tight and the charcoal will go out and be there for your next cook.

While we don't care what grill you cook on, I think it's fair to say this forum members are not interested in posts about other grills.. Best save them for other forums and focus on posting & commenting on food posts.

Welcome to the forum.. When all is said and done, while this may be a Komodo Kamado forum it's still all about the cooking.. I hope you feel welcome and enjoy the posts of the cooking here which I feel equal or exceed the quality of any BBQ forum online..

I was just told about this grill in Nashville.. Used 23" Olive and Gold Pebble

Look what just popped up on Facebook! Richard Johnson who first created a tiled Kamado and must just love what I do.. LOL posted about my 42" SBB.

Ribs look great.. but lonely! Just to let you know.. We have new food grade silicone gaskets that are a relatively easy to install performance upgrade.

Please feel free to call me should you have any questions or there is anything I can do for you. I have a Sydney number too (02) 8006 0968 Dennis • Whatsapp +62 818 850-860 (please leave message if no answer)

Just wanted to let you all know that we are all fine. The Big shaker 7.0 was one island down on Lombok about 25 min flight away.. Bali shook pretty well but no lives lost. Thanks for all your emails and concern..

My landlord extended my lease and so this inspired me to bring the 42" SBB Prototype down to Bali.. Behind on mail now but will give delivery details later..

Steven Raichlen cooks Brisket Tacos on a 42" Serious Big Bad on PBS' Project Fire